Left over chips …… yuech! you say …. cold, limp, greasy …… well, normally I would agree with you, BUT, there is one exception. Sometimes when the chips were fat and crispy on the outside, but soft and pillowy in the middle, then left overs are good.
Last night, we had take out fish ‘n chips for dinner. Great Friday night fare. The chips were wonderful … fat and fattening!! But alas, we’d ordered a little too much for our little family so there were some left over. I decided to hang on to them instead of tipping them in the bin.
Why? Because I love fried potatoes with eggs!! After all, who doesn’t love a hash brown? Often, I will cut up and fry some potato to have with a weekend breakfast … today I decided to use the left over chips – in a frittata.
As usual, I just raided the fridge to see what I had – today, I used red capsicum, swiss brown mushrooms, bacon, chives, eggs (of course) and the left over chips.
Just chop up everything into bite size pieces. Fry the bacon, then set aside and fry the mushrooms and capsicum with some salt and pepper. Add the left over chips and the bacon back to the pan and cook till the chips are warmed a little. Pour over lightly beaten eggs and top with chives. Turn heat down to medium and let the eggs set at the bottom – you don’t want them to burn so watch the heat.
When the eggs are set at the bottom, slide the pan under a pre-heated grill to cook from the top down. Watch carefully – you don’t want to overcook or burn the frittata. When done, slide out of the pan onto a plate and enjoy!!
You can add cheese to the mix, grated cheddar or tasty cheese or perhaps some parmesan. I forgot today, but it was yummy anyway. I used 6 eggs and this was enough for our little family of 4 for breakfast.
A piece (or 2) of frittata and toast makes a lovely breakfast or enjoy with some salad for a light lunch.
Have you ever used left over chips in a recipe? I’d love to hear about it …